Effects of treatment with lysozyme and its polymers on the microflora and sensory properties of chilled chicken breast muscles

• Autorzy: Cegielska-Radziejewska R. , Lesnierowski G. , Kijowski J. , Szablewski T. , Zabielski J.
• Języki publikacji: EN

Abstrakty

EN

The aim of the study was to assess the effect of lysozyme monomer and dimer as well as modified lysozyme preparations on the shelf life of chicken carcass elements (breast muscles) cold stored at 3°C±1°C. Total counts of aerobic bacteria were determined and sensory examination of the product was conducted. Analyses showed that surface application of dimer solutions and modified lysozyme preparations on chicken breast muscles makes it possible to extend the shelf life of the tested product by approx. a factor of 2 at the storage temperature used. It may be stated that lysozyme dimer and preparations containing both the dimer and monomer forms exhibit a more effective antibacterial action in comparison to the monomer form of this enzyme.

• Wydawca: -
• Czasopismo: Bulletin of the Veterinary Institute in Puławy
• Rocznik: 2009
• Tom: 53
• Numer: 3
• Opis fizyczny: p.455-461,fig.,ref.

Twórcy

autor

Cegielska-Radziejewska R.

• Department of Food Quality Management, Poznan University of Life Sciences, 60-637 Poznan, Poland

autor

Lesnierowski G.

• Department of Food Quality Management, Poznan University of Life Sciences, 60-637 Poznan, Poland

autor

Kijowski J.

• Department of Food Quality Management, Poznan University of Life Sciences, 60-637 Poznan, Poland

autor

Szablewski T.

• Department of Food Quality Management, Poznan University of Life Sciences, 60-637 Poznan, Poland

autor

Zabielski J.

• Department of Food Quality Management, Poznan University of Life Sciences, 60-637 Poznan, Poland

Bibliografia

• 1. Bester B.H., Lombard S.H.: Influence of lysozyme on selected bacteria associated with Gouda cheese. J Food Prot 1990, 53, 306-311.
• 2. Carneiro de Melo A.M.S., Cassar C.A., Miles R.J.: Trisodium phosphate increases sensitivity of Gram- negative bacteria to lysozyme and nisin. J Food Protect 1998, 61, 839-844.
• 3. Cegielska-Radziejewska R., Leśnierowski G., Kijowski J.: Properties and application of egg white lysozyme and its modified preparations - a review. Pol J Food Nutr Sci 2008, 58, 5-10.
• 4. Cegielska-Radziejewska R., Leśnierowski G., Kijowski J.: Antibacterial activity of hen egg white lysozyme modified by thermochemical technique. Eur Food Res Technol 2009, 228, 841-845.
• 5. Chung W., Hancock R.E.W.: Action of lysozyme and nisin mixtures against lactic acid bacteria. Int J Food Microbiol 2000, 60, 25-32.
• 6. Cunningham F.E., Proctor V.A., Goetsch S.J.: Egg-white lysozyme as a food preservative: an overview. World's Poult Sci J 1991, 47, 141-163.
• 7. Danyluk B., Kijowski J.: The effect of lysozyme monomer on the growth of Clostridium tyrobutyricum. Przem Spoż 2001, 12, 16-19.
• 8. Düring K., Porsch P., Mahn A., Brinkmann O., Gieffers W.: The non-enzymatic microbicidal activity of lysozyme. FEBS Lett 1999, 449, 93-100.
• 9. Gill A.O., Holley R.A.: Inhibition o bacterial growth on ham and bologna by lysozyme, nisin and EDTA. Food Res Int 2000, 33, 83-91.
• 10. Gill A.O., Holley R.A.: Surface application of lysozyme, nisin and EDTA to inhibit spoilage and pathogenic bacteria on ham and bologna. J Food Prot 2000, 63, 1338-1346.
• 11. Kiczka W.: From monomer to dimer of lysozyme. Życie Wet 1994, 4A, 131-136.
• 12. Kijowski J., Marciszewska C., Cegielska-Radziejewska R.: Quality and microbiological stability of chilled chicken breast muscles treated with a lysozyme solution. Pol J Food Nutr Sci 2002, 11/52, 47-54.
• 13. Ibrahim H. R.: On the novel catalytically-independent antimicrobial function of hen egg-white lysozyme: A conformation-dependent activity. Nahrung 1998, 42, 187-193.
• 14. Ibrahim H.R., Higashiguchi S., Juneja L.R., Kim M., Yamamoto T.: A structural phase of heat-denatured lysozyme with novel antimicrobial action. J Agric Food Chem 1996, 44, 1416-1423.
• 15. Ibrahim H.R., Kato A., Kobayashi K.: Antimicrobial effects of lysozyme against Gram-negative bacteria due to covalent binding of palmitic acid. J Agric Food Chem 1991, 39, 2077-2082.
• 16. Ibrahim H.R., Matsushita K., Aoki T.: Genetic evidence that antibacterial activity of lysozyme is independent of its catalytic function. FEBS Lett 2001, 506, 27-32.
• 17. Laemmli U.K.: Cleavage of structural proteins during the assembly of the head of bacteriophage T4. Nature 1970, 227, 680-688.
• 18. Leśnierowski G.: Isolation of lysozyme from hen egg white using the crystallization, ultrafiltration, and ion exchange methods. Dissertation, Agricultural University of Poznan, 1997.
• 19. Leśnierowski G., Kijowski J.: Methods of investigating enzymatic activity and quantitative determination of lysozyme from hen egg white. Przem Spoż 1995, 12, 476-481.
• 20. Leśnierowski G., Kijowski J., Cegielska-Radziejewska R.: Ultrafiltration - modified chicken egg white lysozyme and its antibacterial action. Int J Food Sci Tech 2009, 44, 305-311.
• 21. Malicki A., Jarmoluk A., Brużewicz S.: Influence of the lysozyme addition on the microbiological stability and safety of the barrier-coated sausages. Acta Sci Pol Med Vet 2003, 2, 29-36.
• 22. Malicki A., Jarmoluk A., Brużewicz S.: Effect of sodium lactate used alone or in combination with lysozyme on the physico-chemical and microbiological properties of steamed sausage stored under refrigeration. Bull Vet Inst Pulawy 2004, 48, 47-51.
• 23. Nattress F.M., Baker L.B.: Effects of treatment with lysozyme and nisin on the microflora and sensory properties of commercial pork. Int J Food Microbiol 2003, 85, 259-267.
• 24. Nattress F.M., Yost C.K., Baker L.P.: Evaluation of the ability of lysozyme and nisin to control meat spoilage bacteria. Int J Food Microbiol 2001, 70, 111-119.
• 25. Masschalck B., Van Houdt R., Van Haver E.G.R., Michiels C.W.: Inactivation of Gram-negative bacteria by lysozyme, denatured lysozyme, and lysozyme derived peptides under high hydrostatic pressure. Appl Environ Microbiol 2001, 67, 339-344.